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How to Make West Indian Salt Fish Cakes

Start the New Year by sharing. Share a dish! When your family and friends come  together for a big feast, you need to have delicous side dishes and hors d’oeuvres

 

West Indian Salt Fish Cakes

West Indian Salt Fish Cakes

WEST INDIAN SALT FISH CAKES
Recipe from Audrey Harper from the yacht Flow; a chef I first met at the BVI Charter Yacht Show.
Prep time: 20 minutes. Cooling time: 3 hours. Serves: 10

¾ lb (340 g) salt fish (pre-soaked) flaked (1-1/4 cups when prepared)
¾ lb (340 g) white fish – cod or snapper, skinned and finely sliced (1-1/4 cups when prepared
3 small white potatoes, cooked and mashed (1 cup when mashed)
2 eggs, beaten
7 spring onions,
finely chopped
3 tsp chopped fresh coriander (cilantro) or parsley
½ lb (200 g) grated cheddar cheese
Salt and pepper, to taste
2 cups (200 g) bread crumbs
3 tbsp (45 ml) sunflower/vegetable oil

Garnish: Chopped fresh Coriander (Cilantro) or Parsley, 1⁄4 head lettuce shredded, 1 cucumber thinly sliced and sweet chili sauce

FISH CAKES (pre make):
Soak salt fish overnight, change water twice; flake salt fish.

Poach white fish, dice. In a large bowl mix all fish, spring onions, mashed potatoes, cheese and herbs. Spoon fishcake mixture onto a sheet of cling film, wrap mixture in cling film, forming it into a fat sausage shape. Refrigerate (Do Not Freeze).

To cook Fish Cakes: Unwrap and cut chilled fishcake mixture into 10 portions. Coat fish cakes in beaten egg and then breadcrumbs.

BAKE OR FRY (oven depending):
TO BAKE: Preheat oven to 350ºF/180ºC. Grease a baking sheet, place fish cakes on it. Baste with oil as needed. Bake in oven for 20 to 30 minutes or until golden brown.

TO FRY: Heat oil in frying pan, fry cakes until golden brown and cooked through, drain on paper towel.

TO SERVE: Garnish plate with lettuce and cucumber slices place 1 fish cake on lettuce sprinkle with coriander or parsley, serve with sweet chili sauce

MARINATED VEGETABLE SALAD
Prep time: 15 minutes. Cooling time: 3 hours. Serves: 12
½ lb fresh green beans, cut in half
1 cup halved cherry tomatoes
1 cup canned chickpeans (garbanzo beans), drained and rinsed
2 cups cauliflower florets
1 cup sliced stuffed green olives
3 cup thinly sliced sun-dried tomatoes
½ cup Zesty Italian dressing

In a large saucepan of boiling water, add green beans and cauliflower; cook until tender. Drain, rinse under cold water, drain again. Place in bowl. Add remaining ingredients; mix lightly. Refrigerate before serving.

NO BAKE OREO CHEESECAKE CUPCAKES
Prep time: 15 minutes. Chilling time: 6 hours or overnight. Serves: 6-8
3/4 cup finely crushed graham crackers
2 tbsp sugar
3 tbsp Irish butter, melted
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1/8 teaspoon salt
1 tsp vanilla
3/4 cup crushed Oreo cookies
1 cup heavy cream

Combine graham cracker crumbs and sugar in a small bowl. Add melted butter and blend until combined. Press a heaping tablespoon into each cup of a mini cheesecake pan or cupcake wrappers. Set aside. Beat heavy cream until medium peaks form. Set aside. In a large bowl, mix together cream cheese, sugar, salt and vanilla, until smooth (about 3 minutes). Add heavy cream, to cream cheese mixture and mix together. Gently fold in Oreos. Fill each pan with the mixture (a slight mound at the center). Refrigerate for at least 6 hours to set or overnight for best results.

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.ship toshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK.

Start the New Year by sharing. Share a dish! When your family and friends come  together for a big feast, you need to have delicous side dishes and hors d’oeuvres   WEST INDIAN SALT FISH CAKES Recipe from Audrey Harper from the yacht Flow; a chef I first met at the BVI Charter Yacht Show. Prep time: 20 minutes. Cooling time: 3 hours. Serves: 10 ¾ lb (340 g) salt fish (pre-soaked) flaked (1-1/4 cups when prepared) ¾ lb (340 g) white fish – cod or snapper, skinned and finely sliced…

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